CARDAMOM

Description: One of the most aromatic condiments in the world, it is also the most expensive spice by weight after saffron and vanilla. There are 2 distinct varieties -Elettaria (see photograph) whose pods are light green and Amomum which is larger and dark brown, almost the size of a nutmeg. Used widely in Indian cuisine (pilafs, desserts and Chai) it is typically shelled to reach the small black "grains" that carry the highly aromatic Cardamom essential oil. Apart from South Asia and the Arab world, it is surprisingly very popular in Scandinavia including in Danish pastries (not sure why and how it got there, despite an ancient familiarity of the Greeks and Romans with Cardamom).

Kitchen Pharmacy: A wonderful mouth freshener, Green Cardamom has also been used in the Indian sub-continent to treat gum infections."It also is used to break up kidney stones and gall stones, and was reportedly used as an antidote for both snake and scorpion venom. Amomum is used as a spice and as an ingredient in traditional medicine in systems of the traditional Chinese medicine in China, in Ayurveda in India, Pakistan, Japan, Korea and Vietnam. Species in the genus Amomum are also used in traditional Indian medicine. Among other species, varieties and cultivars, Amomum villosum cultivated in China, Laos and Vietnam is used in traditional Chinese medicine to treat stomach issues, constipation, dysentery, and other digestion problems".